Perfect Poached Chicken Breasts

4 (8-oz.) boneless, skinless chicken breasts
1/2 cup low-sodium soy sauce
1/4 cup salt (I used kosher)
2 Tbsp. sugar
6 garlic cloves, peeled and smashed

Cover chicken breasts with plastic wrap and pound the thickest parts until the breasts are a uniform thickness of about 3/4″ thick.

Whisk 4 quarts water, soy sauce, salt, sugar and garlic in a large Dutch oven until salt and sugar are dissolved. Arrange breasts on a steamer basket and submerge in the Dutch oven and let sit for 30 minutes.

Heat pot over medium heat until the water registers 175 degrees on an instant-read thermometer, about 15 to 20 minutes.

Cover pot, turn off the heat and let stand until chicken meat registers 160 degrees, about 17 minutes.

Transfer breasts to a cutting board, cover with foil and allow to rest for 5 minutes. Slice each breast into 1/4″ thick slices and serve.